Risotto Milanese - cooking recipe

Ingredients

2 c. rice
1 medium onion, finely chopped
4 1/2 to 5 c. clear chicken broth
1 cube butter
1 Tbsp. olive oil
pinch of saffron
freshly grated Parmesan cheese

Preparation

Heat 1/2 butter and oil in deep saute pan and onion over moderate heat until wilted but not brown.
Add unwashed rice and stir until well coated with butter and is golden color.
Add 4 1/2 cups hot broth, stir and cover.
Cook over low heat 20 minutes. Mix saffron powder and 2 tablespons broth.
Add to rice.
Sprinkle with cheese and mix again.
Taste.
Add the 1/2 cup hot broth if not creamy and too dry.
Pass more cheese if you want.